BY IT’S TUSCANY
The Fichi secchi di Carmignano are a specialty of the area of Montalbano. A tasty fruit, characterized by a delicate sweet flavor with hints of anise, and a particular unique drying his taste.
The fig after harvesting is made entirely by hand, opened and allowed to stand on special mats called canniccioni and exposed to sulfur smoke to leave it white color. After this initial processing are dried in the sun from four to five days and put away for over a month in a cool, dry place, waiting to form the gruma: a thin layer of sugar that sweetens the flavor.
Dried Fico di Carmignano is distinguished not only for its processing, but also for the addition of anise seeds which give it an aromatic note decided, but pleasant on the palate.
A fruit that has an ancient bond with Tuscany and a distant tradition traced back to the 15th century, much appreciated and recognized today as Slow Food: title of merit awarded to small production of quality, excellence of territory.
Photo Credits [ilgiornaledelcibo.it]
